2 cans Vongolie clams
2 bottles Doxie clam broth
Olive oil
1 c. white wine
Garlic
Parsley & oregano
Red pepper
2 lbs. linguine

Brown the garlic in olive oil with parsley, oregano and red pepper to taste. Add white wine and clams and heat through. Pour over 2 pounds of cooked linguine and serve with Italian bread and tossed salad. Serve 4 to 6.